COOK WITH PASSION. SERVE WITH SOUL.

Nita B’s is more than a restaurant. It’s a team dedicated to exceptional flavor and even better service. We’re currently hiring for positions across our kitchen and front-of-house teams. If you’re detail-oriented, friendly, and love great food, we want to meet you. Explore our current openings and start your journey with us today.

FRONT OF HOUSE POSITIONS

CASHIER WORKER

We are seeking a friendly and detail-oriented Restaurant Cashier to join our team. The ideal candidate will handle customer transactions, manage cash and card payments, and ensure a positive customer experience. As a Restaurant Cashier, you will play a key role in maintaining the efficiency and accuracy of our restaurant’s financial operations.
 
RESPONSIBLITIES AND DUTIES:
  • Accurately manage the cash register, including processing credit cards, cash, and issuing receipts.
  • Count and balance the cash drawer at the beginning and end of shifts to ensure accuracy and report any discrepancies.
  • Greet customers, answer questions, and resolve complaints in a professional manner.
  • Take accurate orders, including phone orders, coordinate with kitchen staff and correctly bagged and ready for pickup.
  • Maintain a clean workstation and replenish service items (e.g., napkins, condiments, cups).
  •  Works as a team player with other employees.
 
QUALIFICATIONS/ REQUIREMENTS:
  • High school diploma or equivalent preferred.
  • Previous experience in food service or kitchen environment is preferred but not required.
  • Ability to handle cash transactions accurately and efficiently
  • Ability to stand for long periods of time and lift up to 25 pounds
  • Ability to work in a fast-paced environment while maintaining a positive attitude and professional demeanor.
  • Excellent communication and interpersonal skills to provide exceptional customer service. 
  • Willingness to work varied shifts, including evenings, weekends, and some holidays
  • Current SERV Safe or Food Handler certification is required based on State/County law. 

KITCHEN STAFF POSITIONS

FOOD SERVICE WORKER

We are seeking dedicated and energetic Food Runners to join our dynamic team in a fast-paced environment. The Food Runner is crucial in ensuring that our customers receive their food promptly and efficiently while also providing exceptional customer service. This position requires strong communication skills, attention to detail, and a passion for delivering an outstanding customer experience. This position also wipes tables, maintains a clean dining room, and the parking lot.
 
RESPONSIBILITIES AND DUTIES:
  • Ability to greet customers warmly, take orders accurately, and resolve concerns professionally.
  • Deliver food orders from the kitchen to the dining area on time, ensuring accuracy and presentation.
  • Assist in food preparation and handling as needed, maintaining high food safety and hygiene standards.
  • Collaborate with kitchen staff to ensure smooth service flow and address customer(s) needs or concerns.
  • Clean and sanitize kitchen equipment, utensils, and dining areas.
  • Provide excellent customer service by engaging with patrons, answering questions about menu items, and ensuring satisfaction.
  • Communicating any food allergy or special nutrition needs to the kitchen staff
  • Promptly addressing any customer service issues and referring to the manager if and any necessary.
 
QUALIFICATIONS:
  • High school diploma or equivalent preferred.
  • Previous experience in food service or kitchen environment is preferred but not required.
  • Ability to stand for long periods of time and lift up to 25 pounds
  • Ability to work in a fast-paced environment while maintaining a positive attitude and professional demeanor.
  • Excellent communication and interpersonal skills to provide exceptional customer service. 
  •  Flexibility to work weekends.
  • Must be 16 years & older to work in a restaurant.
  • Current SERV Safe or Food Handler certification is required based on State / County law. 
 
 
Minimum Age to Work in a Restaurant in Texas
In Texas, you must be at least 14 years old to work in a restaurant, but there are strict rules for younger workers and specific restrictions for those under 18.
 
Federal Minimum Age
 
Under the Fair Labor Standards Act (FLSA), the federal minimum age for most non-agricultural jobs, including restaurants, is 14 years old legalclarity.org. This means you can legally work in a restaurant starting at age 14, but with certain limitations.
 
Age-Based Rules
 
  • 14–15 years old:
  • Can work in certain non-hazardous jobs (e.g., cashiering, hosting, bussing, basic food prep with safe equipment like dishwashers, toasters, or electric grills) Morgan & Morgan.
  • Cannot work before 7 a.m. or after 7 p.m. on school days; after 7 p.m. on non-school days.
  • Maximum 3 hours on school days (including Fridays) and 18 hours per school week; up to 8 hours on non-school days and 40 hours per non-school week legalclarity.org.
  • Cannot operate hazardous equipment such as meat slicers, grinders, choppers, or commercial mixers U.S. Department of Labor+1.
 
  • 16–17 years old:
  • Can work unlimited hours in non-hazardous jobs U.S. Department of Labor+1.
  • Still prohibited from operating hazardous kitchen equipment or working in hazardous occupations U.S. Department of Labor.
 
  • 18 years old and up:
  • No longer subject to federal child labor restrictions U.S. Department of Labor.
 
Texas State Law
Texas child labor laws are generally aligned with federal rules, but some states have stricter limits. In Texas, the same age-based restrictions apply as in federal law, with no additional state-specific limits beyond those set by the FLSA legalclarity.org.

CULINARY TEAM Positions

SOUS CHEF

​We are currently looking for a Sous Chef who is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties, including planning menus, training new staff, and recording inventory.
 
RESPONSIBILITIES AND DUTIES:
  • Develop new menu options based on seasonal changes and customer demand
  • Assist with the preparation and planning of meal designs.
  • Ensure that kitchen activities operate in a timely manner.
  • Monitor and record inventory, and if necessary, order new supplies.
  • Oversee food production, scheduling, and staff performance (cooks, dishwashers).
  • Collaborate with the head chef to create, test, and price new menu items.
  • Recruit and train new kitchen employees to meet restaurant and kitchen standards.
  • Create schedules for kitchen employees and evaluate their performance.
  • Adhere to and implement sanitation regulations and safety regulations.
  • Manage the kitchen team in the executive chef's absence.
 
QUALIFICATIONS/ REQUIREMENTS:
  • High school diploma or equivalent preferred.
  • A minimum of 2 years’ experience in a similar role.
  • Culinary school training is often preferred, but not always required.
  • Proven experience as a Sous Chef or similar leadership role in a fast-paced environment.
  • Strong culinary expertise, communication, and organizational skills.
  • Teamwork-oriented with outstanding leadership abilities.
  • Ability to stand for long periods of time and lift up to 50 pounds
  • Ability to work on the feet for 8+ hours. 
  • Willingness to work varied shifts, including evenings, weekends, and some holidays.
  • High-pressure, fast-paced environment requiring multitasking.
  • Current SERV Safe or Food Handler certification is required based on State/County law.